Blackberry and Rosemary Chocolate Brownies Recipe
The Telegraph's Diana Henry shares a recipe for dark chocolate brownies infused with fresh rosemary and blackberries. The recipe combines 275g soft light-brown sugar, rosemary, dark chocolate, and fresh berries to create rich, dense squares with an unexpected herb-and-fruit pairing. The dish demonstrates how rosemary's fragrant qualities complement both chocolate and berries in a sophisticated dessert.
Diana Henry, The Telegraph's award-winning cookery writer, presents a recipe for blackberry and rosemary chocolate brownies that showcases an unconventional but harmonious flavor combination. The recipe calls for soft light-brown sugar blended with fresh rosemary, dark chocolate (70 percent), blackberries, and a touch of crème de mûre or crème de cassis for depth. The preparation involves creaming butter with rosemary sugar, incorporating eggs and vanilla, then folding in cocoa powder, flour, melted chocolate, chocolate chunks, and fresh blackberries before baking at 180°C for 40-45 minutes. Henry notes that rosemary pairs surprisingly well with chocolate and has been using this combination in other desserts for years. The brownies are intentionally fudgy in the center and should be cooled in the tin before being lifted out and cut into nine squares.
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Blackberry and rosemary chocolate brownies
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